Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.

? If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.

? If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving.

Cut each chicken thighs into 2 to 3 smaller pieces. Place them in a large bowl, and stir in the soy sauce, black pepper and bouillon powder. Cover and refrigerate for a couple of hours, or even overnight.

When ready to cook, let the chicken come to room temperature on the counter for 20 minutes. Heat the oil in a saucepan over medium-high heat, and add the ginger, garlic and bird’s eye chili. Sauté for a minute, until fragrant, then add the green pepper and chicken. Fry for 2 to 3 minutes, coating the chicken in the ginger, garlic and chili mixture.

Turn down the heat, and simmer gently for 10 to 15 minutes, covered, until the chicken is cooked. If the pan looks like it’s drying out, add 1/4 cup of water.

Whisk the vinegar, cornstarch and sugar in a small bowl. Once the chicken is almost cooked, uncover the pan, and add the vinegar-cornstarch mixture. Continue to cook for a few more minutes, until the sauce thickens slightly. Taste and add salt to taste.

Serve, garnished with green onions and cilantro, over rice or noodles. This dish re-heats and freezes very well; the dish is even better on the second day. Leftovers will keep refrigerated for 1 week or frozen for up to 3 months.

Combine the chicken breasts, diced tomatoes, 1/2 cup of chicken stock, chili powder, salt, and cumin in the bowl of a 2 1/2- to 3 1/2-quart slow cooker. Make sure the chicken is covered. Cover with the lid and cook on low for 3 to 4 hours.

Remove the lid and add the rice, black beans, frozen corn, and another 1/2 cup of chicken broth. Replace the lid and continue cooking on low for another 3 to 4 hours. Check the rice periodically in the last hour of cooking, stirring once or twice to make sure the rice cooks evenly and adding more chicken broth if the mixture seems dry. Cooking is done when the rice is tender — if the rice is done while there is still liquid left in the slow cooker, remove the lid and cook on high to let the liquid evaporate. Total cooking time from start to finish is 6 to 8 hours.

Use two forks to shred the chicken into bite-sized pieces. You can do this either in the slow cooker itself and then mix it into the rice, or you can transfer the chicken to a cutting board if you prefer to keep it separate. Taste the burrito mix and stir in more salt or other seasonings to taste.

1) Rub the pork all over with the five-spice powder and salt. Add the chicken broth, soy sauce, brown sugar, sesame oil, and red pepper to the slow cooker. Stir to dissolve the sugar. Add the scallions, garlic, ginger, the mushrooms, if using, and the meat, turning it a few times to coat. Cover the cooker, set it on HIGH, and cook for 4 hours.

2) Set the cooker on LOW and cook until the meat is very tender, at least another 2 hours (6 hours total).

4) Meanwhile, pour the cooking liquid into a measuring cup and skim off and discard the vegetables and fat that rise to the surface. Slicethe meat and serve warm or at room temperature with noodles and the sauce on the side.

Rough up the scallion slices a little with your fingers so all the little layers of the scallion whites separate. Toss the coleslaw mix or both kinds of cabbage, the red onion and scallions together in a large bowl until everything is thoroughly mixed. You can make the slaw up to this point up to a day in advance as long as you keep it refrigerated. Before serving, simply bring the slaw back to room temperature, make the dressing and toss.

Stir the remaining ingredients together in a small bowl until blended, then pour over the vegetables. Serve within 1 hour of dressing or the cabbage will get wilty and sad.

Add the oil to a hot pan and brown the tenderloin on all sides. Put the browned pork tenderloin in the bottom of the crock pot and pour all the remaining ingredients in.

Cook on low for 8-10 hours.

I served it over rice with julienned celery root.

**Pay close attention to proportions on this one. I used a larger amount of pork (due to the sizes available at the store) and it could have done with more of the liquids. The pork was super tender and juicy, but there was very little excess jus at the end. If I had paid closer attention, there would have been more to spoon over the rice and celery root. You could also reduce some more broth, balsamic vinegar, cranberries and rosemary separately to add to after the fact.

Wash chicken and pat dry; sprinkle with salt and pepper. Arrange the chicken breasts in the slow cooker; pour marmalade mixer over all. Cover and cook on LOW for 5 to 7 hours, or until chicken is cooked through.

The recipe can be doubled and cooked for the same amount of time, which I would recommend, since it only makes 4 portions.

Recipe says to remove the chicken at then end of the cooking process and then transfer the sauce to a saucepan and thicken it with the cornstarch. I didn’t do that. I broke it up in the sauce and then served it over a bed of rice covered in sliced, raw fennel. The fennel adds a nice crunch and some coolness against the spice.

Place the chicken breasts into a slow cooker; pour in the lime juice and chicken stock. Add the garlic, thyme, pepper, and butter. Cover, and cook on Low until the chicken is very tender, 8 to 10 hours.